Gingerbread with Whipped Cream (Grain-Free)

We are off to be with family for the holidays, but I wanted to share one last recipe before Christmas. A moist, sweet gingerbread cake filled with the flavors of cinnamon, ginger, molasses, and topped with billows of freshly whipped cream. Positively delightful. Merry Christmas!

Serves 8

Gingerbread with Whipped Cream

I prefer to make my own baking powder to ensure it's grain-free. Here's the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make it in large batches and store it in a glass jar.

Preheat oven to 350ºF and adjust rack to middle position. Line an 8x8 pan with parchment paper using two long pieces of parchment. Whisk almond flour, arrowroot, coconut flour, gelatin, cinnamon, salt, baking soda and baking powder in a large mixing bowl. Place cubed butter in a medium bowl. Bring 1/2 cup water to boil and pour water over butter, whisking until melted. Whisk in coconut sugar, molasses, egg, and ginger. Add wet ingredients to dry ingredients and whisk until smooth. Pour batter into pan and spread evenly using an off-set spatula. Bake for 25 minutes, or until a tester inserted into the center of cake comes out clean. Cool completely. Holding onto parchment, lift cake out of the pan and set on a serving dish.

Pour cream in the bowl of a standing mixer. Whisk on medium-high and slowly add maple syrup. Whisk until soft peaks form. Spread whipped cream over cake and sprinkle with lemon zest.